DOCSLIB.ORG

BEST of SUPPLEMENTS 8 Common Nutrient Deficiencies & How to Fix Them PLUS! Meet the WINNERS of Our SUPPLEMENT AWARDS Biosilusa.Com

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
BEST of SUPPLEMENTS 8 Common Nutrient Deficiencies & How to Fix Them PLUS! Meet the WINNERS of Our SUPPLEMENT AWARDS Biosilusa.Com presents BEST OF SUPPLEMENTS 8 Common Nutrient Deficiencies & How to Fix Them PLUS! Meet the WINNERS of Our SUPPLEMENT AWARDS biosilusa.com New BioSil® liquid capsules activate your body’s own natural col- made by lagen-generating enzymes, so the collagen you gain is made by you! Completely natural to you. Not sourced from animal or sea organisms. New BioSil liquid capsules deliver the same original liquid BioSil in small, easy to swallow capsules. When you want to add collagen, make sure it’s not just any kind of collagen, but 100% your own! NEW BioSil Liquid Capsules These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. FOR HEALTHY AND BEAUTIFUL SKIN, HAIR, AND NAILS COMMON NUTRIENT DEFICIENCIES8 & HOW TO ven if you eat a balanced, whole-foods diet, you may still be missing vital nutrients. And even low-level vitamin FIX THEM deficiencies can sap energy, diminish immune function, and lead to mood swings and brain fog. Here’s a look at some of the most common deficiencies-and what you can do about them. What causes nutrient deficiencies? It’s not always a matter of just failing to eat a balanced diet. Long-term use of proton-pump inhibitors (PPIs), cholesterol-lowering statins, Ediuretics, and other medications can interfere with the body’s ability to produce, absorb, or utilize crucial nutrients. Celiac disease, inflammatory bowel disease such as Crohn’s disease, and many other digestive problems can reduce absorption of nutrients and also lead to deficiencies. And other factors, such as chronic dieting, excessive coffee or alcohol intake, and stress, can deplete vitamins and minerals, fast. If you’re eating right, but still not thriving, you may not be truly nourished. But the good news is that it’s easy to remedy these issues and get yourself back to vibrant. Here’s how: 4 BEST OF SUPPLEMENTS AWARDS Nature s C gnitive Care Give your brain the extra boost it needs with Bluebonnet Nutrition’s Targeted Choice BrainPower™ Vegetable Capsules, a supplement specially formulated to enhance memory, improve concentration, and reduce mental fatigue. Using the power of nootropic ingredients like sustainably sourced bacopa, lion’s mane, and wild blueberries, Targeted Choice BrainPower™ protects neuronal cells and supports overall cognitive function so you can unlock your brain’s full potential. Whole Food-Based Scientifically Substantiated Potencies Non-GMO Vegan/Vegetarian Free of Common Allergens (soy, gluten & milk) STAY CONNECTED THE POWER INSIDE These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Available at fine natural food stores For additional information on Bluebonnet nutritional supplements, please visit www.bluebonnetnutrition.com, or write: Bluebonnet Nutrition Corporation, 12915 Dairy Ashford, Sugar Land, TX 77478 USA Vitamin D Supplement facts: Because vitamin D Food sources: Nuts, seeds, leafy greens, This fat-soluble vitamin is essential > is hard to get from food, you’ll probably > dark chocolate, sea vegetables, beans, and for bone strength, immune function, need to supplement if you’re low in it. whole grains are the best food sources. brain health, and mood. But unless you Choose vitamin D3 (cholecalciferol), the Because most foods today are lacking in spend time outside sans sunscreen, you form your body naturally makes when magnesium and other minerals as a result 1may be deficient. In addition, people with it’s exposed to sunlight. of soil depletion, supplements can help. dark skin, those who live in northern climates, and people who are obese are Magnesium Supplement facts: The best choices more likely to be deficient in vitamin D. Critical for bone and tooth health, > are magnesium amino acid chelates, Deficiencies aren’t obvious, and symptoms this mineral is also involved in magnesium citrate, and magnesium may take years to manifest. Signs that detoxifying heavy metals and other toxins threonate, all of which have high levels you’re lacking in D include poor immune from the body, and it plays a part in of absorption. Avoid magnesium oxide, a function, fatigue, muscle weakness, bone hundreds2 of enzymatic reactions. But cheap form of the mineral that’s poorly loss, and depression. because it’s depleted by antibiotics, absorbed. Soaking in Epsom salt baths- cortisone, painkillers, stress, and excess high in magnesium sulfate, which is Food sources: It’s hard to get significant sugar consumption, some 48 percent or absorbed in small amounts into the body > vitamin D from food-cod liver and fatty more of Americans may be lacking this via the skin-can also increase your body’s fish such as salmon and sardines are the critical nutrient. Low levels are marked by levels of magnesium. only good sources. If you suspect you may irregular heartbeat, muscle cramps, restless be lacking in D, get your levels tested. For leg syndrome, cravings for chocolate, and Omega-3 fats more information on how to make sure fatigue. Long-term deficiencies can lead to These healthy fats are critical for you’re getting enough D, visit the Vitamin osteoporosis, heart disease, diabetes, high heart and brain health, and to D Council at (vitamindcouncil.org). blood pressure, and stroke. protect against inflammation. But because they exist in a balance with omega-6 fats-prevalent3 in the processed American diet-most people tend to be deficient in omega-3s. Low levels manifest in dry, flaky skin; fatigue; reduced immune function; and mood disorders. Long-term deficiencies can lead to inflammation, depression, heart disease, Alzheimer’s disease, cancer, and other serious diseases. Food sources: Sardines, salmon, mack- > erel, and tuna are the best sources of EPA and DHA, the types of omega-3 fats used by the body. Vegetarian foods such as walnuts, flax, and chia seeds contain a type of omega-3 fats called ALA, which the body converts into usable forms. Unfortunately, the conversion rate is very low, so if you don’t eat fish, it’s wise to consider a supplement. Supplement facts: Because omega-3 > fats are prone to oxidation-doing more harm than good if you take them-it’s critical to choose a high-quality oil. It should smell like the ocean, but not like old or rotten fish-a strong lemon or lime scent may be an attempt to mask fishy 6 BEST OF SUPPLEMENTS AWARDS This season, when it comes to your immune health: or trust Ester-C® The only vitamin C with 24-hour immune support* Don’t take chances. Do all you can to support your immune health:* Eat healthy, get your rest— and take Ester-C® every day.* Taken just once a day, Ester-C® capsules, vegetarian tablets and e ervescent powder packets absorb into your system and stay there longer than regular vitamin C to deliver 24-hour immune support and potent antioxidant activity.* So now more than ever, trust your immune health to Ester-C®… Nothing Else Works Like It.* One daily dose works for 24-hours.* Non-GMO. Gluten Free. Available at health, natural food and vitamin specialty stores. , Ester-C® and The Better Vitamin C® are registered TMs of The Ester C Company. AmericanHealthUS.com *These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease. ©2019 American Health Inc. | 19-AH-1166 odors. Krill oil contains astaxanthin, an antioxidant that prevents the fats from oxidizing, but is lower in total ome- ga-3 fats compared to fish oil. Always choose a fish oil that meets international standards for toxins to be sure it’s free of heavy metals. Iron This essential mineral is responsible for transporting oxygen to cells and regulating cell growth and differentiation. Deficiencies are common, especially in 4preschool children, pregnant women, vegetarians, vegans, and women of child-bearing years. Low-grade iron deficiency leads to anemia, and manifests in weakness, fatigue, impaired immune response, and diminished brain function. Food sources: There are actually two Iodine Vitamin E > types of iron. Heme iron, found only in This vital mineral regulates thyroid This powerful antioxidant prevents animal foods, is especially well-absorbed function and the production of free radical damage, protects the and utilized by the body-one reason veg- thyroid hormones, necessary for growth, heart, reduces the risk for Alzheimer’s ans and vegetarians are more susceptible metabolic rate, bone health, and brain disease, and prevents cancer. In one to iron deficiencies. The best sources of 5development. Deficiencies are common, 6landmark study, vitamin E (alpha tocoph- heme iron are red meat, dark-meat poul- especially in people who avoid salt or use erol) levels were associated with a try, organ meats, mussels, oysters, clams, sea salt, and in vegans and vegetarians. significant reduction in overall mortality, and sardines. Non-heme iron is found in Deficiencies can lead to goiter (enlarged as well as a 21-42 percent reduced risk of both animal and plant foods. It’s more thyroid gland), weight gain and obesity, prostate cancer, stroke, lung cancer, and common, but harder for the body to ab- cognitive impairment, psychiatric disorders, respiratory disease. Even so, as many as sorb. You’ll find non-heme iron in beans, and fibromyalgia. Some newer research also 93 percent of American men and 96 legumes, seeds, greens, and dried fruit. links iodine deficiency to breast cancers and percent of American women don’t consume Eat them with bell peppers, strawberries, high rates of fibrocystic breast disease. the recommended dietary allowance of oranges, and other foods high in vitamin vitamin E. C, or with acids such as vinegars and Food sources: The best dietary source tomatoes, to enhance the body’s ability to > of iodine is seaweed; as little as 1/4 tsp.
Load more

Recommended publications
  • The Healthful Soybean
    FN-SSB.104 THE HEALTHFUL SOYBEAN Soy protein bars, soy milk, soy cookies, soy burgers .…. the list of soy products goes on. Soybeans are best known as a source of high quality protein. They are also rich in calcium, iron, zinc, vitamin E, several B-vitamins, and fiber. But in 1999, soy took the nation by storm. The Food and Drug Administration approved health claims that soy protein may lower the risk of heart disease if at least 25 grams of soy protein are consumed daily. This benefit may be because soybeans are low saturated fat, have an abundance of omega-3 fatty acids, and are rich in isoflavones. Research continues to explore health benefits linked to the healthful soybean. Beyond research, edamame, tempeh, tofu, and soy milk make the base for some truly delectable dishes. Exploring Soyfoods Fresh Green Soybeans Edamame (fresh green soybeans) have a sweet, buttery flavor and a tender-firm texture. Fresh soybeans still in the pod should be cooked and stored in the refrigerator. Handle frozen soybeans as you would any other frozen vegetable. The easiest way to cook washed, fresh soybeans in the pod is to simmer them in salted water for 5 minutes. Once the beans are drained and cooled, remove them from the pod. Eat as a snack or simmer an additional 10 to 15 minutes to use as a side dish. Substitute soybeans for lima beans, mix the beans into soups or casseroles in place of cooked dried beans, or toss the beans with pasta or rice salads. Dried Soybeans Dried mature soybeans are cooked like other dried beans.
    [Show full text]
  • Soybean Seed Coats: a Source of Ingredients for Potential Human Health Benefits-A Review of the Literature
    Journal of Food Research; Vol. 3, No. 6; 2014 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education Soybean Seed Coats: A Source of Ingredients for Potential Human Health Benefits-A Review of the Literature Corliss A. O’Bryan1,3, Kalpana Kushwaha1, Dinesh Babu1,§, Philip G. Crandall1,3, Mike L. Davis1, Pengyin Chen2, Sun-Ok Lee1 & Steven C. Ricke1,3 1 Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA 2 Crop, Soil and Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA 3 Center for Food Safety, University of Arkansas, Fayetteville, AR 72704, USA § Present address: Food Safety Toxicology, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA 71209, USA Correspondence: Philip G. Crandall, Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA. Tel: 1-479-575-7686. E-mail: [email protected] Received: August 12, 2014 Accepted: September 10, 2014 Online Published: November 11, 2014 doi:10.5539/jfr.v3n6p188 URL: http://dx.doi.org/10.5539/jfr.v3n6p188 Abstract Soybean seed coats are an underutilized byproduct from the commercial crushing of soybeans to make soymeal and soy oil. These seed coats constitute 7 to 10% of the weight of a bushel of soybeans so they provide a substantial opportunity to add value to each bushel. Overall, the United States produces approximately 6 million metric tons of seed coats each year. Biologically active compounds contained in soybean seed coats have been shown to prevent and or reduce macular degeneration, obesity, cancer, and many other debilitating diseases. For example the seed coats of YJ-100 black soybeans contain more than 20 mg/g of anthocyanins, the highest concentration of anthocyanins of all plants materials including other row crops.
    [Show full text]
  • Position Statement on Genetically Engineered Food
    Position Statement on Genetically Engineered Food ealth Care Without Harm opposes the produc- Human Health Concerns tion and marketing of genetically engineered Few long-term studies have been conducted to assure that H(GE) foods. These foods are not adequately production and consumption of GE foods will carry no assessed for their credible adverse effects on human or adverse long-term health impacts. A 2003 peer-reviewed animal health, or on the environment in which they are literature search found just ten published studies specifi- produced. Also of concern is the threat posed by genetic cally designed to assess the potential for health effects engineering to environmentally sustainable food produc- from GE foods or feed.4 For hospitals, patient health is tion and the threat to the economic livelihood of farmers of particular concern, since some patients may be more pursing sustainable food production. vulnerable to possible problems from GE foods than the We therefore encourage health care providers to purchase general public. For example, full digestion of proteins de- non-GE foods to the extent possible and to source from creases the likelihood they will survive to produce harm suppliers that demonstrate a strong commitment to al- (via direct toxicity or allergenicity), whereas digestive ternatives to GE food, and that support local farmers and function is sometimes compromised in hospital patients. sustainable practices. The immune system in such patients may also be compro- mised, making them more generally susceptible to harm. Background Allergies: Genetic engineering moves proteins novel For about a decade,1 companies have introduced geneti- to the human diet into the food supply.
    [Show full text]
  • Shopping for Sustainability: Whole Foods Market and the Contradictions of Corporate Organics By: Zoe Krey
    Fall 08 Winter Quarter HON 395 16 Shopping for Sustainability: Whole Foods Market and the Contradictions of Corporate Organics By: Zoe Krey Thesis submitted in partial completion of Senior Honors Capstone requirements for the DePaul University Honors Program. Dr. Catherine May, Political Science Juliet Stantz M.A., Public Relations and Advertising DePaul University | Honors Program SHOPPING FOR SUSTAINABILITY KREY 2 Abstract With the rise of organic products in the past thirty years, the marketing of organics has been an interest amongst recent scholarship. With stores such as Wal-Mart, Safeway and Target carrying organic products on their shelves, it is clear that organic food has broken into the mainstream marketplace. Whole Foods Market (WFM), which is self-titled “America’s Healthiest Grocery Store,” has championed the organic movement and has become a brand associated with clean, healthy eating and locally grown and sustainable models of agricultural production. As consumers cruise through the colorful aisles and read WFM’s pamphlets about the importance of ethical shopping, organic eating is simplified, making political consumerism seemingly easier than ever before. In this study, I conduct a content, discourse and spatial analysis to investigate how the corporate grocery chain markets its organic products. I also reveal the problems associated with “beyond organic” labeling and assess the transition from the original organic movement of the 1960s and 1970s to the domination of the corporate model of agriculture in the organic food processing system today. My findings suggest that the marketing of organic food needs to be more closely examined by researchers, as corporate entities increasingly take advantage of popular ethical and sustainable business practices.
    [Show full text]
  • Organic Vs. Natural Foods – What's the Difference? (Powerpoint)
    Organic vs. Natural Foods – What’s the Difference? The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Natural Foods Whole What’s the Organic Foods Difference? Foods Health Foods What’s the Difference? Organic Foods Produced in ways that promote soil and water conservation and use of renewable resources. Regulated by the federal government. Natural Foods Minimally processed foods that do not contain synthetic ingredients. Not regulated. Whole Foods Similar to natural foods. Health Foods Similar to natural foods. National Organic Program • Regulates how organic foods are grown and handled • Farming practices must: – Maintain and enhance soil fertility – Prevent soil erosion – Minimize risk to human and animal health and natural resources Organic Food Production Conventional Organic Chemical fertilizers Manure or compost Insecticides Beneficial insects and birds; traps Herbicides Crop rotation, tilling, hand weeding, mulching Antibiotics, growth hormones, Organic feeds, rotational and medications grazing, outdoor access Food Retailers Retailers cannot: • Knowingly sell product labeled organic unless it meets NOP requirements. • Allow unpackaged organic products to contact conventional ones. • Permit organic products to contact prohibited substances. Organic Food Labels • 100% Organic: contains only organic ingredients • Organic: at least 95% organic ingredients • Made with Organic Ingredients: 70- 95% organic ingredients • Products with less than 70% organic ingredients cannot be labeled organic. Organic Food Trends • Organic food sector accounts for 5% of total US food sales. • Organic food sales are projected to grow at a rate of 18% annually.
    [Show full text]
  • Natural Sweeteners
    Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4.
    [Show full text]
  • Whole Foods Market: a Strategic Analysis
    Whole Foods Market: A Strategic Analysis Adrienne Lee Richard Linowes Spring 2009 General University Honors 5/6/2009 1 WHOLE FOODS MARKET: Strategic Company Analysis EXECUTIVE SUMMARY Whole Foods Market, Inc . has long been admired as an innovative company with quality standards, a devotion to community and environmental responsiveness, a healthy growth model and highly-regarded employment practices . However, the company has faced recent difficulties as a result of the economic recession, increasing competition, and complications from acquisitions . To revitalize the company from historical lows in its toughest year in history, Whole Foods Market must reassess its costs, refocus its expansion strategies, and promote its brand to compete for the diminishing consumer spending dollar . During the changes in strategic initiatives, it is also important for the company to keep Whole Foods Market’s mission and its brand value intact. The chain is known for its high standards, quality, and ethical practices; this image is at stake when any changes in brand or reputation are made. It is of utmost importance to balance the positioning in order to increase awareness and sales, but at the same time avoid diminishing the brand and message of the company. Without the value behind the Whole Foods brand, the company will not survive—recession or not. If Whole Foods can successfully complete these initiatives that include major restructuring while also generating public relations buzz that coincides with its vision of quality and goodwill, the specialty food retailer will be well-positioned to experience rapid growth again when the economy turns around. COMPANY BACKGROUND Whole Foods Market, Inc .
    [Show full text]
  • Genetically Modified Organism (GMO) Labeling in the U.S
    Genetically Modified Organism (GMO) Labeling in the U.S. Alicia S. Añino3 Abstract: To label Genetically Modified Organisms (GMOs) or treat them equally with non- genetically modified foods without labeling is a contentious issue, not only in the United States, but around the world, and has been ever since these engineered foods were introduced in the late 20th century (Huffman, 2004). This article seeks to objectively look at the issues from those that want to label GMOs and from those that are against it; as well as offer suggestions for moving forward to satisfy parties on both sides of the issue. 3 Alicia is a graduate student in SPEA's MPA urban sustainability program. She is a native Hoosier, earning her undergraduate degree in business from IU and a certificate in translation studies from IUPUI. She is also currently the Communication Chair for Peace Corps Panama Friends, where she is editor of the quarterly e-newsletter, El Bochinche. Alicia works full-time in the IUPUI University Library as an administrative assistant and is a freelance translator working on projects for Professor Garfield, Social Security Administration, Spanish for Dummies series, and more. 32 To label Genetically Modified Organisms (GMO/GMOs) or treat them equally with non- genetically modified foods without labeling is a contentious issue, not only in the United States, but around the world, and has been ever since these engineered foods were introduced in the late 20th century (Huffman, 2004). There are vociferous voices from public consumers about separating and labeling GMOs for safety, consumer knowledge, and individual choice reasoning; with equally vocal opinions from the agricultural industry about the expensiveness and futility of labeling.
    [Show full text]
  • About Sugars
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange SDSU Extension Fact Sheets SDSU Extension 1985 All About Sugars Cooperative Extension South Dakota State University Follow this and additional works at: https://openprairie.sdstate.edu/extension_fact Recommended Citation South Dakota State University, Cooperative Extension, "All About Sugars" (1985). SDSU Extension Fact Sheets. 993. https://openprairie.sdstate.edu/extension_fact/993 This Fact Sheet is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in SDSU Extension Fact Sheets by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Historic, archived doculllent Do not assume content reflects current scientific knowledge, policies, or practices. SDSU ® Extension For current policies and practices, contact SDSU Extension Website: extension.sdstate.edu Phone: 605-688-4 792 Email: [email protected] SDSU Extension is an equal opportunity provider and employer in accordance with the nondiscrimination policies of South Dakota State University, the South Dakota Board of Regents and the United States Department of Agriculture. FS 823 all about sugars Cooperative Extension Service South Dakota State University U.S. Department of Agriculture FS 823 What is a sugar? There are plenty of natural sugars. They occur in milk, fruits, vegetables, and grains. The main sugar. .. function of sugars (and all carbohydrates) is to provide energy to the body. Energy does, indeed, "Keep us going." It is necessary for good health, growth, and proper Patty Page body function and activity.
    [Show full text]
  • Guide for Organic Processors
    Guide for Organic Processors By Pamela Coleman CHAPTER 1 National Center for Appropriate Technology (NCAT) INTRODUCTION Agriculture Specialist November 2012 his publication is intended primarily as a guide for farmers who wish to add value to their organic crops through processing. It does not include the farm practices Contents that are required to grow organic crops, raise organic livestock, or obtain organic Tcertification for a farm. Information on those topics can be found in other ATTRA Chapter 1 Introduction ...........................................1 publications, which are listed in the Resources section. Chapter 2 Organic processing requires knowledge of the Federal, State, and local regulations that Considerations for Organic Processing ............................4 apply to processing and labeling foods. The specifics of food-processing regulations will not be cov ered here because the regulations can vary depending on the State and county Chapter 3 Getting Started in jurisdictions. This guide will explain the regulations that are relevant to farmers who wish Organic Processing ............................6 to process their organic crops and label or sell the product as organic. It will answer many Chapter 4 questions relevant to all processors and handlers of organic commodities: Deciding Whether Organic Certification is Required .................9 • What are the benefits of organic processing? Chapter 5 • How do I get certified as an organic processor? USDA Organic Regulations .........11 • What ingredients are allowed in organic foods? Chapter 6 Product Composition of • How do I prepare for my organic inspection? Organic Processed Foods ............13 • Where can I find more information? Chapter 7 Labeling Organic Foods ...............19 Due to their complexity, the specific regulations for the sale of organic dairy products and the slaughter and sale of organic meat are not covered in this publication.
    [Show full text]
  • ORGANIC FOOD PROCESSING BASICS What Does “Organic” Mean? Organic Is a Guarantee About How an Agricultural Product Was Grown and Handled Before It Reached the Consumer
    ORGANIC FOOD PROCESSING BASICS What does “organic” mean? Organic is a guarantee about how an agricultural product was grown and handled before it reached the consumer. It’s also a set of require- ments for farmers who grow food and for processors who manufac- ture food products. Organic farmers use management systems that promote and enhance biodiversity, biological cycles, and soil bio- logical activity. Organic processors maintain food’s organic status by segregating it from synthetic and other prohibited materials, carefully tracking ingredients, and using detailed record keeping. The United States Department of Agriculture’s National Organic Program (NOP) oversees the national organic rule (7 CFR Part 205) that went into effect in 2002. The NOP establishes consistent national standards for organic production, facilitates interstate and international commerce, assures that organic food meets a consistent standard, and protects consumers from fraudulent organic claims. The federal organic rule is posted on the USDA web site: www.ams.usda.gov/nop One component of the NOP’s Final Rule important to food processors is the “Na- tional List of Allowed and Prohibited Substances.” Although most natural materials are allowed in organic, this list details which synthetic products (processing aids, ad- ditives, etc.) may be used to make organic products. The list is available on the NOP web site. The Organic Materials Review Institute, www.omri.org, also publishes information on additives and processing aids by generic and brand names. What is organic processing? equipment, product packaging, and storage areas used for final products To use the term “organic” on a food must all meet the NOP requirements.
    [Show full text]
  • MARION NESTLE, Ph.D., M.P.H. May 2021 EDUCATION 1954-59 U
    Department of Nutrition & Food Studies New York University Marion Nestle 411 Lafayette Street, 5th Floor Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita New York, NY 10003-7035 P: 212 998 5595 [email protected] www.foodpolitics.com @marionnestle MARION NESTLE, Ph.D., M.P.H. May 2021 EDUCATION 1954-59 U. California Berkeley, Bacteriology, Phi Beta Kappa BA 1963-68 U. California Berkeley, Molecular Biology PhD 1985-86 U. California Berkeley, Public Health Nutrition MPH HONORARY DEGREES 2016 Doctor of Humane Letters, Macaulay Honors College, City University of New York 2012 Doctor of Science Honoris Causa, Transylvania University, Kentucky LICENSE New York State Certification in Nutrition and Dietetics, License #000007 PRIMARY APPOINTMENTS 1988- New York University, Department of Nutrition and Food Studies, Steinhardt School 2017- Paulette Goddard Professor, Emerita 2014- College of Global Public Health (Affiliated) 2006- Department of Sociology, Professor (Affiliated) 2004- Paulette Goddard Professor 2003-04 Professor and Director of Public Health Initiatives 1988-03 Professor and Chair 2006- Cornell University, College of Agriculture, Division of Nutritional Sciences (Affiliated) VISITING APPOINTMENTS 2019 University of California, Berkeley, Graduate School of Journalism (Spring) 2018 University of Gastronomic Sciences, Pollenzo, Italy (Spring) 2017 Instituto Nacional de Salud Publica, Cuernavaca, Mexico, Fulbright Specialist (Spring) 2016 University of Sydney, Charles Perkins Centre, Distinguished
    [Show full text]